Method:

1.      Make the Rye Sponge by combining the yeast, molasses and warm water in a large bowl, then stirring gently.

2.      Leave it to sit for 10 minutes, or until foamy, then stir in the rye flour. Cover the bowl with a tea towel, and leave to ferment for 3.5 hours.

3.      Finish off your bread dough by adding the warm water, chopped sauerkraut and dill to the rye sponge and stir well.

4.      Stir in 120g of the bread flour and salt, making sure that it is well mixed in. Add another 240g of bread flour and mix until a soft ball of dough starts to form. If the dough feels too moist still, slowly add the remaining 120g of flour.

5.      Knead the dough until it is soft and elastic. It may still be slightly sticky.

6.      Grease a large mixing bowl and roll the ball around until it is evenly coated. Cover with a tea towel and leave to rise until doubled in size (roughly 1 hour).

7.      Punch the dough down and knead gently, then divide into two halves.

8.      Place the dough on a prepared baking sheet and cover with a tea towel. Leave to rise for 45 minutes and preheat the oven to 200C.

9.      Once risen, bake your bread for 40 minutes, or until golden brown - the loaf should sound hollow when you tap the base. Transfer to a wire rack and leave to cool.